Cooking Instructions
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Step 1
Put the
Yogurt (150 g)
,
Granulated Sugar (10 g)
,
Water (250 mL)
,
Bread Flour (500 g)
, and
Instant Dry Yeast (15 g)
in the mixing bowl of the food processor and mix on level 1 for 15 minutes.
Step 2
Add the
Salt (10 g)
and knead on a high speed for 2 minutes. Next, add
Olive Oil (45 mL)
and knead well on a high speed for 3 minutes.
Step 3
Cover over and leave the dough to proof in the mixing bowl for 2 hours.
Step 4
Heat the
Honey (50 g)
and
Water (50 g)
in a wide pan. When the honey turns liquid, stir in the
Kurkuma (1 pinch)
,
Cayennepfeffer (1 pinch)
,
Pfeffer (1 pinch)
, and
Walnuts (100 g)
. Allow the mixture to bubble, stirring constantly, until the honey caramelizes and all the water has evaporated.
Step 5
Spread the nuts over a sheet of baking paper so they do not touch and leave to dry. Sprinkle over
Fleur de Sel (1 pinch)
.
Step 6
Mix together
Olive Oil (30 mL)
and the
Water (30 mL)
. Grease the baking tray with
Olive Oil (15 mL)
, place the dough on it and sprinkle over half the olive oil and water mixture. Flatten the dough with the palm of your hands so that the focaccia is approx. 2 cm thick.
Step 7
Leave the focaccia to proof at room temperature for about 30 minutes.
Step 8
(Pre-)heat cooking space to 210°C with Top/bottom heat damp
Step 9
Sprinkle the rest of the olive oil and water mixture over the dough. Press the honey-caramelized walnuts firmly into the dough. Sprinkle over
Fleur de Sel (to taste)
according to preference.
Step 10
Put the baking tray into the preheated cooking space. Bake.
Step 12
Top/bottom heat damp 210°C for 15 Mins
Step 13
Brush the focaccia with the
Olive Oil (15 mL)
while still warm to give it a nice gloss.
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